1, first of all, the large intestine head clean, with boiling water rolled, over cold water, wash clean waiting for use.

2, wok under 2000 grams of water, put soy sauce, salt, wine, ginger, licorice, cinnamon, star anise, rolling into the pig intestine, with slow fire brine, brine to chopstick needles to get into the degree that is to take up the large intestine, the marinade is not used.

3, eat the large intestine into the steamer, steam heat out, immediately wipe on wet flour.

4: Heat oil in a wok and deep-fry the large intestine until golden brown and the skin is crispy. Fish up, change the section length of about 5 cm, and then change pieces, large section of 4 pieces, middle section of 3 pieces, small section of 2 pieces, arranged in a dish. Dish accompanied by cilantro, pickled cucumber or pickled radish can be, drizzle with pepper oil, with 2 dishes of Chaozhou sweet sauce.